Photograph of the finished Tamal de bola

Mexico · Bánh ngô viên tròn Tamal de bola

Tamal de bola

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 15.5 oz
  • Photograph of Pork fat Pork fat 4.9 oz
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Dried corn husks Dried corn husks 16
  • Photograph of Baking powder Baking powder 0.4 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Garlic Garlic 8 cloves

Method

  1. 1 Roast dried chilies, soak for 20 minutes, then blend with garlic and shallots, and fry the sauce for 8 minutes until thickened.
  2. 2 Cook the diced pork in chili sauce for 20 minutes, until it absorbs the sauce and the liquid has reduced.
  3. 3 Beat the pork fat with baking powder for 6 minutes, then mix in the masaka powder with 80 ml of warm broth.
  4. 4 Soak the corn husks for 15 minutes, wrap the dough around the filling, and roll into round balls (not flat). This round shape helps to keep the moist filling in the center of the pastry.
  5. 5 Wrap the corn husk tightly, tie it with string, and steam it upright for 55 minutes, or until the starch separates from the husk on its own.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: arrange the dumplings upright on the rack, steam under high pressure for 25 minutes, then release the pressure naturally for 10 minutes; steps 1–4 remain unchanged.

Start cooking